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+--- Thread: Cedar Creek Spice (/thread-14534.html)
- Vivian - 08-13-2002
Went to the Wisconsin State Fair last week and ventured into the wine tasting. If I were more wine-savy I may have known better, but what the heck. I sampled perhaps 6 different wines from a sweet apple wine to an oaked Chardonnay.
I generally lean towards sweet whites but the only wine I was willing to finish a sample of was the Cedar Creek Cabernet Sauvignon, so what does that tell you! There is a reason Wisconsin isn't on the map for wine.
However, we have been gifted with a bottle of Cedar Creek Spice wine, which I hope isn't bad since the Cab was decent (at least to my uncultured tastebuds.) The label reads " a very flavorful sweet red full of spices, such as orange peel, lemon peel, cinnamon, cloves, and allspice. This wine can be enjoyed at room temperature or gently warmed"
My question is: Which would be more enjoyable as far as temperature? If I decide to warm it, how do you "warm" wine?
My advice is: Stay away from the "Northern Ice" label from, I forget which winery in Wisconsin. You'll know it by the medicinal smell - then again it may be good for cleaning cuts and scrapes.(My apologies to any readers who enjoy this wine.)
-Vivian
- Drew - 08-14-2002
Vivian, sounds like you had a good time. Cedar Creek does have a web site at www.cedarcreekwinery.com and the rest of the winery's info follows:
Cedar Creek Winery
N70 W6340 Bridge Rd., Cedarburg, WI 53012
Phone: (800) 827-8020 or (262) 377-8020 Fax: (414) 375-9428
E-mail: info@cedarcreekwinery.com
Hours: Mon-Sat 10am-5pm; Sun 11am-5pm
Tasting: yes
Vidal, Riesling, Cranberry, Chardonnay,
Beaujolais, Cabernet Sauvignon
The spiced wine would be good around the holidays and I would slowly warm it in a sauce pan on the stove. Don't bring it near boiling as the alcohol will cook off.
Drew
- chittychattykathy - 08-18-2002
And be sure that you DO NOT use a copper or iron pot to heat it in.